Ingredients:

  • 1 medium head cauliflower, cut into bite-sized florets (approx. 500g / 1.1 lbs)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup cornstarch (30g)
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water (120ml)
  • Vegetable oil, for deep frying (about 4 cups / 1 Liter)
  • 2 tablespoons vegetable oil
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 1 green chilli, finely chopped (adjust to your spice preference!)
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper (capsicum) - any colour
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon green chilli sauce (or sriracha)
  • 1 teaspoon vinegar (white or rice)
  • 1/2 teaspoon sugar
  • 1/4 cup water (60ml)
  • 1 tablespoon cornstarch (12g), mixed with 2 tablespoons water (cornstarch slurry)
  • 2 tablespoons chopped spring onions (scallions), for garnish
  • Salt, to taste

Instructions:

  1. Combine flour, cornstarch, ginger-garlic paste, salt, pepper, and water in a bowl. Whisk until smooth.
  2. Dip cauliflower florets in the batter, ensuring they're evenly coated.
  3. Heat oil in a wok or deep pan until hot (around 350°F/175°C). Fry the battered cauliflower in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  4. Heat oil in a saucepan or wok over medium heat. Sauté ginger, garlic, and green chilli until fragrant.
  5. Add onion and bell pepper and sauté until softened, about 3-4 minutes.
  6. Pour in soy sauce, ketchup, chilli sauce, vinegar, sugar, and water. Bring to a simmer.
  7. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
  8. Add the fried cauliflower to the sauce and toss gently to coat evenly.
  9. Garnish with chopped spring onions and serve immediately.